Quick Rotisserie Roasted Chicken Recipes

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Quick and Easy Rotisserie Chicken Recipes: Updated to post all 20 recipes here as newspaper links frequently disappear. Also a link at the bottom to Rocklady's Yum!Yum!One Pot Quick Chicken Chili, also based on Rotisserie Chicken
Dispatch Kitchen : 'Bird' is the word

FOOD
'Bird' is the word
20 ways to turn roasted chicken from a store into a quick, tasty meal
Wednesday, March 25, 2009 7:03 AM
By Robin Davis

A whole roasted chicken might be the ultimate convenience food.
The already-cooked offering is sold at many supermarkets as well as Boston Market restaurants.
Talk about versatility: The meat might be used in everything from soup to salad and pasta to casseroles.
Also keep in mind: The typical roasted chicken from a market yields about 4 cups of diced or shredded chicken. So, with a bird priced at about $7, a cup of chicken costs less than $2 -- a great budget-stretching start. Here are 20 easy meals made with a roasted chicken.
> 1. Barbecued Chicken: Place shredded chicken in a medium saucepan. Add purchased barbecue sauce to taste. Heat through. Serve on toasted buns.
> 2. Chicken and Rice: Prepare yellow rice from a mix. Place shredded or diced chicken atop rice during the last 5 minutes of cooking time. If desired, add small broccoli florets, frozen peas and diced carrots. Cover pot. When rice is cooked, stir in chicken and vegetables.
> 3. Saucy Chicken Quesadillas: Toss shredded or diced chicken with purchased salsa to taste. Layer a mixture of shredded cheddar and Monterey Jack cheese, chicken mixture and chopped fresh cilantro or green onions between flour tortillas. Spray tortillas with nonstick cooking spray. Cook on a griddle until tortillas are crispy and cheese melts. Serve with additional salsa and a dollop of sour cream.
> 4. Asian Chicken Salad: Make a dressing with 2 teaspoons soy sauce, 2 tablespoons lime juice, 1/2 teaspoon toasted sesame oil and 1/4 cup vegetable oil. Toss diced chicken with some of dressing. Combine shredded lettuce, carrots, cilantro leaves and snow peas in a large bowl. Toss with remaining dressing. Add chicken. Toss again. Top with crunchy chow-mein noodles or sliced almonds.
> 5. Buffalo Chicken Con Queso: Toss shredded chicken with hot sauce (preferably Frank's) to taste. Make cheese sauce by melting 2 tablespoons butter and stirring in 2 tablespoons flour. Stir in 1 cup milk; simmer until thickened. Stir in 2 cups shredded cheddar until melted. Stir in chicken mixture with sauce. Serve warm with tortilla chips.
> 6. Zippy Minestrone With Chicken: Saute an onion, celery and garlic in olive oil. Add canned low-salt chicken broth, canned diced tomatoes with juices, diced redskin potatoes, chopped carrots, frozen peas and 1/2 teaspoon dried oregano. Simmer until vegetables are tender. Stir in diced chicken. Heat through. If desired, stir in cooked noodles, drained canned beans or cooked rice.
> 7. Chicken-Noodle Casserole: Make a white sauce by melting 2 tablespoons butter. Stir in 2 tablespoons flour, then 2 cups milk. Cook until thickened. Stir in 12 ounces cooked egg noodles, 2 cups shredded chicken and 1 cup frozen peas. Turn into baking dish. Top with cracker crumbs. Bake at 350 degrees until bubbly.
> 8. Chicken-Stuffed Mushrooms: Mix finely diced chicken with fresh white bread crumbs, sauteed mushroom stems and grated Parmesan.
Spoon into mushroom caps. Drizzle with olive oil. Bake at 400 degrees for 30 minutes.
> 9. Springtime Chicken Pasta: Saute mushrooms in butter. Stir in asparagus, frozen peas and diced chicken. Season with fresh or dried thyme. Cook pasta in large pot of boiling salted water. Drain, reserving 1/2 cup cooking liquid. Add pasta and some of cooking liquid to skillet. Toss to coat. Stir in grated Parmesan.
> 10. Chicken Panini: Remove chicken breast from bones in one piece. Thinly slice. Layer fontina, gruyere or another good melting cheese with chicken on sourdough- or wheat-bread slices spread with mustard. Cook on a griddle or in a skillet, weighted down with another skillet until bread is crispy and cheese melts.
> 11. Chicken Chilaquiles: Cook 4 cups slightly crushed tortilla chips in salsa in a skillet until slightly softened. Add shredded chicken and cheddar. Stir until melted. Serve topped with sour cream.
> 12. Chicken Enchiladas: Toss shredded chicken with salsa and shredded cheddar. Use to fill corn or small flour tortillas. Spoon canned enchilada sauce into baking dish. Place enchiladas, seam side down, in pan. Cover with more sauce. Sprinkle with cheese. Bake at 350 degrees until heated through. Garnish with shredded lettuce, sour cream and sliced olives.
> 13. Chicken Ranch Pizza: Spread an unbaked pizza crust with ranch dressing. Top with diced chicken, cooked bacon and thinly sliced red onion. Sprinkle with mozzarella and Parmesan. Bake at 400 to 450 degrees until cheese melts.
> 14. Bruschetta Bites: Combine diced chicken with diced tomatoes, red onion, olive oil, balsamic vinegar and chopped basil. Arrange on toasted baguette slices then top with thin slivers of Parmesan cheese.
> 15. Simple Chicken Curry: Saute an onion and some garlic in butter. Stir in 1 to 3 teaspoons curry powder. Stir in cubed potatoes. Stir in canned unsweetened coconut milk. Cook until potatoes are tender. Stir in diced chicken. Season with a squeeze of lime juice. Serve over rice.
> 16. Made-From-Bones Soup: Chop the chicken carcass with any bits of meat still attached into 2-inch pieces. Place in a slow cooker with chopped onion, carrot, celery and bay leaf. Add water to cover. Cook on high for 4 hours. Strain. Return broth to cooker. Add diced carrot, onion, celery and chicken. Cover and cook on low for 2 to 4 hours. Add noodles. Cover and cook until tender.
> 17. Mediterranean Chicken Salad With Olive Vinaigrette: Puree pitted kalamata olives with a splash of balsamic vinegar and enough olive oil to make a dressing consistency. Toss with salad of chopped romaine, cucumbers, tomatoes, diced chicken and crumbled feta cheese.
> 18. Chicken and Biscuits: Make a gravy by melting 2 tablespoons butter. Stir in 2 tablespoons flour. Stir in 2 cups canned low-salt chicken broth. Simmer until thickened. Add chopped carrots, celery, frozen peas and a bit of dried thyme. Stir in diced chicken. Turn into a baking dish. Top with refrigerated biscuits. Bake at 400 degrees until biscuits are golden brown.
> 19. Minced Chicken in Lettuce Cups: Mince chicken, canned water chestnuts and celery in a food processor. Stir in 1/4 cup hoisin sauce and 2 teaspoons rice vinegar or cider vinegar. Warm mixture briefly in microwave or serve cold with iceberg lettuce leaves.
> 20. Chicken Creole: Saute chopped smoked sausage. Add chopped onion, bell peppers and garlic. Stir in stewed tomatoes, a splash of chicken broth and Creole seasoning. Bring to a boil. Add diced chicken. Heat through. Serve over rice.

Here's the link to Rocklady's Yum!Yum!One Pot Quick Chicken Chili

Rocklady's Yum! Yum! One Pot Quick Chicken Chili

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A link to recipe zaar for additional recipes using rotisserie chicken or any other cooked chicken or meats:

Using Rotisserie Chicken -- OR Any Cooked Chicken #44991 - p - Recipezaar